There is a little Neapolitan restaurant in London, which I frequented. On oof my favorite dishes there as their fusilli al tonno — screwy noodles with spicy tomato sauce and tuna. If you can find it, tuna packed in olive oil is PERFECT for this dish. Make it tonight!
Fusilli al Tonno
- 1 can tuna PACKED IN OLIVE OIL
- OR 2 tablespoons olive oil if you are using water packed tuna
- 1 small onion diced
- 15- ounce can tomatoes cored, or 15-ounce can tomato sauce
- salt and pepper
- 5-6 stalks parsley
- 8 ounces hot cooked fusilli pasta
Drain the tuna, reserving the oil. Take 2 tablespoons of the oil from the tuna, heat over medium-low heat. Sauté onion in oil until it begins to turn golden brown. Add tomatoes and dash of salt if desired, cook until desired consistency is reached. Add tuna and parsley and heat through. Serve on cooked fusilli pasta.